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1
If the ham or gammon needs soaking, place in cold, clean water and soak overnight or for up to 24 hours.
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2
Boiling the Ham:
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3
Place ham joint in a roomy saucepan - there should be plenty of space to add the liquids plus the vegetables and spices.
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4
Stick the cloves into the onion halves - 5 cloves in each half.
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5
Pour in the cider if using and top up with water - the liquids should just cover the ham.
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6
Add the onion halves, carrots, bay leaves and black peppercorns.
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7
Bring to the boil, and remove any scum that rises to the surface.
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8
Reduce the heat and cook on a rolling simmer for 20 minutes per lb, plus 20 minutes extra; a 3 lb ham will take 1 hour and 20 minutes to cook.
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9
Take off the heat, and allow to cool slightly.
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10
Take out the onions and discard the cloves. Skim out the black peppercorns and discard them as well as the bay leaves.
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11
Allow to cool completely; the ham can be stored in its cooking liquor in a cool place for up to 48 hours now, before baking.
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12
Before baking, remove the ham and set aside. Skim off any fat that has risen to the surface of the stock, it will be easy once the stock is cold.
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13
Take out the carrots and onions and chop them up finely, then add them back to the stock.
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14
The stock can be frozen now or kept in the fridge for about 3-4 days before being cooked and used for soups or a stew base.
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15
Baking the Ham:
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16
Pre-heat the oven to 200C/400F or gas mark 6.
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17
If the ham has any skin, peel the skin off and discard it, trim any excess fat off the joint as well.
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18
Take an ovenproof dish large enough to take the ham with ease; skewer the sliced oranges with the cocktail sticks all over the surface of the ham.
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19
Spoon over the marmalade and then spoon the sugar over the oranges, patting it down firmly.
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20
Bake in the oven for between 30 and 45 minutes for a 3 lb ham - or until the glaze is sticky, glossy and the oranges are slightly caramelised.
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21
Serve slices of ham with some of the marmalade glaze over the top, garnished with a slice of orange. (Be careful to remove all the cocktail sticks before serving!).
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22
You can make extra glaze by heating up some marmalade with a little water or cider in a small saucepan, and serving it in a gravy boat.
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23
Wonderful with boiled or mashed potatoes, steamed greens or red cabbage. We often eat this with sauerkraut as well!
